Almond & persimmon cake
![Birdseye veiw of a round cake on a plate with persimmon slices and almonds.](https://fresh.co.nz/wp-content/uploads/Persimmon-cake-fresh-web--e1716954023603.jpg)
Beautiful persimmons are in season! Enjoy them while they are plenty in this vegan almond and persimmon cake.
Ingredients
- 100 g FreshLife almond flour
- Zest of 1 lemon
- 250 g sugar
- 250 g self-raising flour
- pinch of salt
- 1 ½ tsp baking powder
- 125 ml olive oil
- 250 ml almond milk
- 1 tsp vanilla extract
- 2 persimmons
- 50 g Freshlife sliced almonds
- Icing sugar to serve
Instructions
- Preheat the oven to 180°C. Line a 20cm round cake tin with baking paper.
- In a large bowl add the sugar and lemon zest. Using your fingertips, rub the lemon zest into the sugar.
- Add the FreshLife almond flour, self-raising flour, baking powder, and salt. Mix to combine.
- Pour in the oil, almond milk, and vanilla extract, mix to form a batter, and pour into the cake tin.
- Slice the persimmons. Fan out the slices and arrange them on top of the cake. Sprinkle the sliced almonds in between the persimmons.
- Bake for 65 min.
- Remove from the oven and set aside to cool.
- Dust with icing sugar and serve.
Tried this recipe?Let us know how it was!